Rocco DiSpirito Quotes

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

I think my cooking these days is a lot more relaxed from when I was working in professional kitchens. Spending time in people's kitchens made me realize that people want to eat healthy meals that are easy to prepare, with minimal ingredients that can be made on a budget.

Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.

My general rule is that if everyone knew how to cook fresh produce from their local area, and Monday to Thursday within 20 minutes, you know, there's millions of recipes out there to be had.

At home I keep things simple with fish, pasta and soups and am often preparing stuff for the family.

I do loads of one-pot things because I feel like you can't go too far wrong. And I make a lot of soups and casseroles, which is so boring, but it's the only thing I can do!

In the amount of time it takes to microwave a TV dinner, you can put something much tastier on the table, I promise.

For me, it's simple: easy recipes equal more family time.

The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.

With more and more fast food available, it takes an extra effort to cook delicious, healthy meals. I have always been a proponent of simple, easy food that doesn't take forever to cook so you really can eat well at home.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

I don't cook fancy every day. I don't think anybody can, nor would it be very good for you.

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

Becoming food savvy is one thing, but it's amazing how fast savvy turns to snooty, and snooty leaves you preparing three-hour meals that break your budget and that the kids won't even eat.

I think that a lot of us at home are iron chefs in their own right in that we have to come up with meals real quickly.

I do probably 80 or 90 per cent of the cooking at home.

I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.

I taped my first series for PBS in 1982 at WJCT-TV in Jacksonville, Florida. The show, called 'Everyday Cooking with Jacques Pepin,' was about saving time and money in the kitchen - and it was a celebration of simple and unpretentious food.

Nobody has money right now. And eating is very important, but it doesn't need to be expensive. And to make - it doesn't need to be fancy, as long as it's fresh and simple. The simpler it is, the more fancy it actually comes out tasting.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

I love simple foods as well as grand. Dinners that take a half-hour from skillet to plate are as important as a five-course dinner. A meal that can materialize in an hour and be presented with care, love and pride is something every busy person longs to be able to do.

However, I was a restaurant critic at Chicago magazine before I worked at Esquire, and I've been a really enthusiastic home cook for a long time. It's just something I'm passionate about.

I cook rarely, but I've kind of got two or three dishes that I stick to. I do a great sweet potato and lentil curry.